This blackberry pie is the quintessential summer treat, and would be especially good served with a big scoop of vanilla ice cream.
I should start by confessing something: this was my first time ever attempting a classic, fruit-filled pie like this. You may have already seen the first pie I posted here on Just As Tasty, my butterscotch pie, which I absolutely love. But this one is clearly a very different kind of pie.
This is one of those desserts that seems intimidating and like a lot of work, but it’s really not. Okay, so MAYBE I took a short cut by using a pie crust mix… but I’m all about making this whole gluten free and eggless baking thing easier, and this pie crust turned out incredible! Each package makes enough dough for both a bottom and top crust. So, I’d highly recommend cutting a corner and using this mix.
Speaking of the crust, I decided to top my blackberry pie with these pretty little stars rather than a traditional lattice top, and I have to say this is definitely the easier way to go. If lattice tops ARE your thing, or if you want to cover the top of this pie with the second crust rather than with these cutouts, you can do that too (just remember to cut vents into it). In my opinion, though, these stars make this pie a true stand-out dessert.
Why I Love This Blackberry Pie…
- It calls for very few ingredients, especially if you use the pie crust mix.
- I make mine with frozen berries because that’s something I almost always have in my freezer (we mostly keep them on hand for smoothies). No need to thaw the berries before baking. Of course, you can use fresh berries instead.
- You can totally get creative here! If you’re not a fan of blackberries, you can try with any other frozen berries (or use a mix). And like I mentioned, you can do pretty much whatever design you want on top.
What You’ll Need…
- For the crust: pie crust mix + cold, cubed butter + ice water.
- For the filling: frozen berries + lemon juice + flour (for thickening) + sugar (you may need more or less than what I’ve noted below depending on how tart your berries are and how sweet you like your filling).
How To Make…
Start by preparing your pie crust according to the package instructions. Basically, you will use a food processor or pastry cutter (or try two knives) to incorporate the cold butter into the dry mix. Add ice water, a tablespoon at a time, until the dough forms. Chill the dough in fridge for about an hour.
Once the dough has chilled, roll it out on a lightly floured surface. Invert one rolled out crust onto your pie dish, then use the second crust to cut your stars.
To make the filling, simply toss the frozen berries with the flour, sugar, and lemon juice. Note: this is a juicy filling, as you can see in my photos. The frozen berries release more moisture than fresh berries would as they cook… but that’s not a bad thing 🙂 Pour the filling into your pie dish, right on top of that bottom crust, then arrange your stars on top however you’d like.
I skipped the egg wash (in my case, I would use milk or half & half instead of eggs) and you can see that my crust and stars are lighter in color. As an optional final step, before popping the pie into the oven, you can brush the dough with some milk to help give it more of a golden color.
You will want to bake the pie for 15 minutes on 425ºF, then lower the heat to 350ºF and continue baking for another 55-60 minutes. You will be able to see once the filling is thicker and the crust looks done.
Cool and serve with homemade whipped cream or some vanilla ice cream 🙂
Blackberry Pie – Gluten Free, Eggless
- 1 package Bob's Red Mill Gluten Free Pie Crust Mix prepared and chilled
- 20 ounces frozen blackberries
- ½ cup gluten free flour (I use Bob's Red Mill 1 to 1)
- ⅔ cup granulated sugar
- 1 ½ teaspoons lemon juice
- Preheat oven to 425°F. Grease a 9" round pie dish and set aside.
- Roll out both discs of chilled pie dough to 12" rounds. Place one into the pie dish. Use the second to cut stars using a cookie cutter, and set the stars aside.
- In a large bowl, mix the berries with the flour, granulated sugar, and lemon juice until combined. Pour mixture into the prepared pie shell. Top with the star cutouts.
- Bake for 15 minutes, then lower the oven to 350°F and bake for another 55-60 minutes, until the dough starts to look golden and the filling looks set and thick.
- If the pie dough is too crumbly to work with, add more water to it with your hands when rolling.
- I prefer to use frozen berries and, when I do, I do not thaw them before preparing and baking.
- Optional: you can use a few tablespoons of milk or half & half as an “egg wash” substitute for more of a golden color. If you choose to do so, brush the milk or half & half on your stars and the edges of the crust before placing in the oven.
Did you make my blackberry pie? Tag me on Instagram @justastastyblog and #justastastyblog!